Lamb can be kept in the fridge for up to two days. Read our top tips for safely storing raw, fresh lamb to help you minimise food waste. 

Storing fresh lamb in the fridge

Store fresh raw lamb cuts on the bottom shelf or the coldest part of the fridge for up to 2 days.

Keep the lamb in its original packaging to prevent exposure to air and moisture and always cook by the use-by-date, even if that date is sooner. 

Always store raw meat away from cooked food, to prevent food contamination. If you don’t plan to cook the lamb within that time, place it in the freezer as soon as possible (this can be done right up to midnight on the use-by-date). This will extend the meat’s life and avoid unnecessary food waste.

Top tip: Remove from the fridge 30 minutes before cooking to let it come up to room temperature.

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Signs that raw lamb is unsafe to eat

When you are ready to cook raw lamb, remove it from the fridge and check that it is still safe to eat. If lamb has gone off it will have an unmistakable sulphuric smell like rotten eggs and will look grey and slimy to touch. If eaten, spoilt lamb can cause serious illness so follow this rule: If in doubt, throw the meat out.